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Sunday, September 16, 2012

A few days ago the Guardian reported that CASH (Consensus
Action on Salt and Health) has again warned about the high salt content of
bacon, and has described it as "now the second-biggest source of salt in the UK
diet after bread." - Me, I sometimes describe it as laden with salt. One of the
reasons the food manufacturers make it so salty is so that they can get
away with adding more water to it, because salt helps to hold water in a
product. This enables salt water to be sold at the same price as the
bacon which holds it, and accounts for that off-putting feature, when frying
bacon, of seeing water vapour rising from it as some of the water content is
driven out by the heat.